I'm more of a novice when it comes to things concerning the kitchen, but having recently purchased a grill, it's time to bust out some BBQ.

Thing is, I've never really done this on my own.. post high-school my room-mate was going to school to be a chef, and before that my dad always did the dirty work.

So post here some delicious BBQ "recipes" include what to buy, how and what to marinate, all things of this nature. I've got a budget of about $200 (should be more than enough) to come up with something really good.

I've already got ballpark franks/chicken franks/pork franks/ beef franks, and some ribeye steaks. I'm really hoping for some insight into the world of BBQ ribs.

I don't have fast internet or I would just look myself, but since that's not the case... Here I am.

OK, I know that you're looking for meat recipes, but don't forget the veg! Good choices are:
- sweetcorn (direct on the grill)
- sweet potato (wrap in foil, put in the hot ashes for 15 minutes)
- onion (wrap in foil, put in the hot ashes for a couple of minutes)
- aubergine/eggplant (slice and then direct on the grill)

Naturally, other veg also work, like capsicum, potato, tomato and zucchini, but I don't find that they work nearly as well as those mentioned above.

Take your Jalapenos cut in half and clean out, wash and put directly on the grill for a minute or two to dry it out and lock in the flavor/heat. Cut all of your onions into chunks and put through a food processor if you have one, otherwise use a blender on a low setting and let it drain once it is pureed. Do the same with all of the mushrooms. Saute in some butter or Olive oil with a touch of butter for flavor.

Take your cheeses and Blend them in this order. Philly Cream is the base, spread it out in a bowl a whole package, Take the Roasted Garlic(in a can) and add to the bowl a couple of 2 second spritzes will do just fine. Take the White easy melt cut about a 1/4 pound into chunks put into microwave until melted. Mix all of the Cheese together slowly and mix well. Once you are done mixing the cheese put in your fridge too cool off.

Now onto the Bacon. Pick which one you want to be the wrapping, I prefer the Maple myself. I suggest you separate them all. Bake the two that are not the wrapping on a broiling pan(it helps drain the grease) until almost crispy. Cut them into halves and set to the side. Cut all of the Maple into halves raw, kitchen scissors are great.

When the Onions and Mushrooms are done Drain them, slowly mix with the cheese, small portions at a time, add until they are to your desired flavor. Cool the mix down a bit in the fridge, just enough to spoon without spilling easy.

Final Prep: Get your jalapeno halves, spoon in the cheese mix, add on of the peppered and hickory halves of bacon to the top and bottom, and wrap with the Maple halves of bacon. Put directly on the grill (or with foil and holes stuck in it to drain the grease) cook until the maple bacon looks done. you can add BBQ sauce to it if you like (I like the Sweet and Spicy KFC BBQ Sauce to go with these) Let them cool a bit and Voila

"The Most Tasty Stuffed Jalapenos in the World!"

You can also use this same recipe for stuffed bell peppers. Cook all of the Bacon until crispy and then break into bits and add to the cheese mix wrap in foil and put in the ashes for a few minutes. Lip Smacking Good! I hope you like Enjoy!

I think that beef brisket belongs to Texas like peanuts to Georgia and pulled pork to North Carolina. But did you know, 'till about forty years ago brisket was a worthless cut of meat that most folks would just discard or grind into hamburger meat? Down in the hill country of Texas, ol' brother Wolf was buying all the brisket he could get to make his chili with. Then about 1950 two German brothers who had a meat market began cooking BBQ in their market to use up left over meat. One got the idea to smoke a brisket as he was smoking sausage one weekend. He left it all weekend in his smokehouse and on Monday as they were serving their que, pork, sausage & chicken, he cut a slice & put on each lunch.. Everyone began telling him how good and tender it was. With that they began to cook beef brisket for BBQ. So Texas owes the two German meat market brothers from the hills of Texas for our Beef Brisket BBQ. Now-a-days, like lots of things, the briskets of today are so much improved over time. The brisket of old time was over half fat, but with the better cows of these days we get lots better beef brisket. Still, the only way to make them good & tender is good, slow cooking over hardwood smoke. Here's the way this ol' Texan tries to cook good beef brisket.

Cooking Beef Brisket

1) Fat and marbling: Choose a brisket which has most of the fat down in the meat and not all fat on the outside. You do need a layer of fat on the outside too. Fat inside the meat will help keep it moist, so you still need some fat both on inside & outside, But remember selecting a good brisket is half the technique of good Que.

2) Size: A real good size is a brisket from 6 to 10 pounds, big or small will be more of a personal choice. Just remember that slow cooking for 1 1/2 to 2 hours per pound is a pretty fair time table for cooking a brisket at 225 deg (degrees F.)

3) Seasoning: There are as many ideas on the best way to season a brisket as there are brisket cooks. No two will do the same and very few will do it the same way two times in a row: You can Marinate, dry rub or both; or sprinkle it with spices; or do all three. I, myself do a little of it all.

3A) Marinate: May be a store bought marinade or maybe your own. I use a mix of Beer, Dr. Waco (similar to Dr. Pepper) and Willingham's marinade & let marinate overnight. Dry it off next morning & let it set for about half hour.

3B) Dry Rub: I use a mix of Garlic power, black pepper, salt, cumin, red pepper & a little brown sugar. There are lots of good dry rub out there on the market. Try them.

4) Fire: It don't make a big difference what or how you are cooking as long as you have a good low long-time steady heat; may it be wood, electric or gas. I, my-self, have for the last twenty-five years used a wood fire in everything from a barrel, to a washpot, to a high dollar pit. I still say you can cook as good of que in anything as long as you watch your fire. What you want is a good stead low fire with a temperature of 200 to 225 deg.

5) Cooking: Well, I have found that I do better with my brisket if I cook it about an hour per pound on a good low fire of hardwood and then wrap it in foil and put it in a dry ice chest for up to eight hours. If I slow cook my brisket for 18 to 20 hours, they are always too dry for me. But remember, any ol' boy can be like the blind dog an find a better way to do it. Good smoke will have a sweet flavor & that's what you want; not a bitter flavor. You will get a (smoke) ring of 1/32 to 1/2 inch most time. The smoke ring is the result of a chemical reaction between smoke & Air (nitrogen). This don't make a big different in the taste of your brisket but do make a better looking brisket, different seasoning will make a difference in the size of your ring.

6) Presentation: Last, but not to be overlooked, is the presentation of your brisket. I don't care if it is just for your wife & kids or your mother-in-law or your boss or if you are in a million dollar cook-off, A brisket that is half bad, will be come extra good if it is sliced and presented right. Always slice your brisket across the grain of the meat (start on a corner of the flat part). This is very important as it makes it a more palatable & tender slice of meat. Remember, a good BBQ brisket don't need a sauce poured over it, serve it on the side.

It appears from your list of hot dogs and steak that you intend to grill. In which case, the recipe is: buy meat products, grill, enjoy.

The recipe for barbecue starts with: Clear an 18-to-48-hour portion of your calendar. (This is after you've answered all the geophilosophical questions regarding barbecue and can, therefore, get down to business.)

I absolutely love BBQ'd shish kebobs. Get long metal skewers (12-16") and you can play around with different combinations like pizza.

My fav. is cubed steak, shrimp, bell pepper, onion, mushroom, small whole baby potatoes, and cubed pineapple. (I don't eat a lot of the onion or the pepper but they give nice flavor). It's best to skewer the cubes of steak between 1 bell pepper chunck and 1 onion chunck for flavor. You can marinate the steak or shrimp, (chicken as well) anyway you want. Problem with marinating is you have to know what you want. Some are fruity, citrusy, smokey, spicy, etc etc. I personally like what Tal mentioned, a good dry rub on the steak. Chicken I like this lemon spray my Uncle showed me but I don't know all that is in it off hand.

Corn on the cob (in the husks) done on the BBQ is a drool-a-thon as well.

I WAS enjoying my 5-dollar footlong, UNTIL I read this thread, thanks a lot, Jir ;)

re Bast...
BBQ or grilling?
Charcoal or gas grill?
Especially for the meat aspect, there's a good sized difference.
True BBQ-ing involves being very involved with the coals and keeping the temp at the right spot for a good chunk of time. That's the way to do ribs.
If you're doing that, then... PARTY AT YOUR HOUSE!

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